Lunch

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

Perhaps not strictly authentic, but delicious!

If you're not feeling sandwich-y, try with toasted or fried tortillas.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Craving leftovers? A hearty salad? A saucy noodle bowl? We got you.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Eating clean doesn’t mean missing out on flavor.

The components in this recipe sound a little out there, but trust us.

The chicken scraps from Federal Donuts are making broth for Rooster Soup Company.

A peek inside our custom sweetgreen bowl, and pro tips for banishing boring lunches for good.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.